Gluten Free Italian Rainbow Cookies

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Italian rainbow cookies were a staple at every holiday gathering growing up, and going gluten-free meant saying goodbye to one of my favorite nostalgic treats—until I recreated them at home. These gluten-free Italian rainbow cookies have the same soft almond cake layers, sweet raspberry jam, and rich chocolate coating as the classic version. While they’re a bit of a labor of love, the end result is a stunning, bakery-style cookie that’s perfect for Christmas, special occasions, and anyone craving a traditional Italian dessert made gluten-free.

Prep Time: 30 minutes

Cook Time: 12 minutes

Makes: 36 cookies

Ingredients:

3 Sticks of Butter, softened

1 cup granulated Sugar

1 8oz pack of Almond Paste

4 eggs, separated

1/2 cup Milk

2 tsp Almond Extract

1 tsp Vanilla Extract

2 cups Gluten Free Flour*

1/2 tsp Xanthan Gum (if your flour blend does not contain it)

1/2 tsp Salt

Red & Green Food Coloring

½ cup Raspberry Jam

1 ½ cups semi-sweet chocolate chips, melted

Instructions:

1. Preheat the oven to 325°F and line three 1/4 sheet baking pans with parchment paper.

2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the almond paste and continue mixing until fully incorporated.

3. Beat in the egg yolks one at a time, then mix in the almond extract, vanilla extract, and milk.

4. In a separate bowl, whisk together the gluten free flour, xanthan gum, and salt. Gradually add the dry ingredients to the wet mixture until smooth.

5. In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter to keep it light and airy.

6. Divide the batter evenly into three bowls. Leave one plain, tint one red, and tint one green.

7. Spread each batter evenly into its prepared pan and bake for 12 minutes, or until set and lightly golden. Let cool completely.

8. Once cooled, spread raspberry jam evenly over the green layer. Place the plain layer on top and gently press. Spread jam over the plain layer and top with the red layer.

9. Wrap the layered cake tightly in plastic wrap, place a baking sheet on top, and weigh it down. Refrigerate for at least 4 hours or overnight.

10. Melt the chocolate and spread evenly over the top layer. Let set completely, then flip and coat the other side with chocolate.

11. Once the chocolate is firm, trim edges and slice into classic rectangular rainbow cookies.

*I used Bob's Red Mill Gluten Free All Purpose Flour